trawberries and Sugar Free Whipped Cream and a Drizzle of Sugar Free Strawberry Topping
n boiling water. Add sugar, salt, lemon juice and zest into jello
In small bowl, mix lemon jello with boiling water. Set aside. In a separate large bowl, blend cream cheese, 1/2 cup Splenda, sour cream and heavy cream. Beat until very smooth. Add jello mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning dish sprayed with PAM. Refrigerate 2 to 3 hours. Whip additional 1 cup heavy cream with 1/4 cup Splenda and spread over the top of cheesecake. Top with sugar-free cherry pie filling. Serves 10. Total Carbs: 25. Carbs Per Serving: 2.5.
Stir together until dissolved, the sugar free jell-o and boiling water.<
Mix together the sugar-free lemon Jell-O and boiling water. Put juice of 1 lemon in measuring cup. Fill up with cold water to make 3/4 cup. Add this to the Jell-O mixture. Chill mixture until it starts to jell.
Mix yogurt and Cool Whip together.
Whip this mixture with partially jelled Jell-O mixture.
Pour mixture into an 8-inch square cake pan and chill until firm.
Mix sugar-free pudding in milk.
Mix well; use mixer.
Add lemonade mix; mix well.
Add Cool Whip; mix well.
Put into crusts and chill.
Combine water, Sweet 'N Low and cornstarch.
Cook until thickened.
Remove from heat. Add vanilla, lemon juice and jello. Fill pie crust. Refrigerate.
Mix pudding according to directions on box.
Add sugar-free lemonade mix.
Fold in 2 heaping teaspoonfuls of Cool Whip.
Pour into baked pie crust and store in refrigerator for an hour.
Makes 2 pies.
Combine first 3 ingredients in a medium bowl, stirring well. Add milk, beating with a wire whisk until thickened; gently fold in whipped topping.
Spoon mixture evenly into crusts.
Garnish with lemon rind, if desired.
Cover and chill at least 3 hours or freeze at least 8 hours.
Yields 16 servings.
This recipe makes two pies.
Chill one, and freeze the other one for later.
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to
Combine the pudding, lemonade and sugar, in a bowl, stir well.
Add milk, beating with a whisk till thick.
Gently fold in Cool Whip.
Spoon the mixture evenly into crusts.
Garnish with lemon rind.
Cover and chill at least 3 hours.
Mix jello with boiling water.
Add rest of ingredients and pour into graham cracker crust.
Chill.
Dissolve jello in boiling water.
Add yogurt and stir until smooth.
Refrigerate 15 to 30 minutes until slightly set.
Pour into baked pie shell and refrigerate until set.
hill 1 hour.
Combine lemon gelatin and 1c boiling water
Mix Equal into yogurt and set aside. Stir boiling water into gelatin powder until dissolved. Add ice cubes. Stir until melted, then stir in lemon concentrate. Finally, using a wire whip, whisk yogurt into gelatin mixture until smooth. Pour into pie crust. Refrigerate 2 1/2 to 3 hours (or place in freezer for no more than 30 minutes and then into refrigerator until ready). Garnish each pie slice with a mint sprig or orange slice.
ntil partly set.
Dissolve lemon jello in 1/2 cup
Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.
Soften cream cheese to room temperature.
Bring water to a boil, add gelatin and stir to dissolve.
Add milk to pudding mix and blend as to package directions.
Add dissolved gelatin and cream cheese to pudding mixture.
Beat until well blended.
Pour into pie crusts and refrigerate.
Dissolve Jell-O in boiling water.
Add yogurt and stir until smooth.
Refrigerate for 15 to 30 minutes, until slightly set. Pour into pie shell and refrigerate until set.
Prepare crust:.
Combine 2 sticks of margarine, 2 tablespoons Splenda, 2 Celsius of flour and make into a crust. Press into a 9x13 pan. Bake at 350 degrees for 15 minutes.
Mix 1st Layer:.
Combine 16 oz. of low fat cream cheese with 2 Celsius of confectioners sugar, mix until smooth, then spread on cooled crust.
2nd layer:.
Prepare fatfree/sugar free instant pudding and spread onto of 1st layer.
3rd layer:.
spread Lite cool whip over the top and garnish with slivered almonds, nuts or coconut.